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Wedding things

Ingredients
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1/2 cup whole milk lukewarm
4 large eggs at room temperature
1/2 cup unsalted butter softened and cut into small pieces
1 egg yolk beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center.
Pour the lukewarm milk into the well and add the eggs. Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky.
Gradually incorporate the softened butter, a few pieces at a time, while continuing to knead. This can take some time and may seem messy at first, but keep kneading until the butter is fully incorporated and the dough becomes smooth and glossy.

Delicious wheat bread recipe

Ingredients
- 3 cups whole wheat flour
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- 1 1/2 tsp salt

Instructions
In a small bowl, mix warm water and honey. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

In a large bowl, combine whole wheat flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.

Cover and let it rise again for about 30-45 minutes, or until doubled in size.

Preheat your oven to 375°F (190°C).

Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.

Cc: TRESH CAKES

EGGLESS CHIN CHIN RECIPE

Ingredients
- 2 1/2 cups of all-purpose flour
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of nutmeg (optional)
- 1/2 cup of milk
- 1/4 cup of melted butter or margarine
- Vegetable oil (for frying)

Procedure

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and nutmeg.

Pour in the melted butter and milk. Mix until the dough comes together. If the dough is too sticky, add a bit more flour until it’s manageable.

Transfer the dough to a floured surface and knead for about 5 minutes until smooth.

Roll the dough out to about 1/4 inch thick.

Use a sharp knife or a pizza cutter to cut the dough into small squares or strips.

In a deep pan, heat the vegetable oil over medium heat until hot. You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the top, it's ready.

Carefully place the cut dough pieces into the hot oil. Fry in batches, turning occasionally, until they are golden brown.

Remove the Chin Chin from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool completely before serving.

Enjoy your crispy and delicious Eggless Chin Chin!

Cc: TRESH

SAMOSA & SPRING ROLL WRAP RECIPE

Ingredients
Flour 2 cups
Sugar 1/2 tsp (optional)
Salt 1/4 tsp
Water 1 and 1/2 cup

PROCEDURE
Sieve flour in a bowl

Add salt and sugar to the flour

Add water gradually till you form a batter

Heat a non-stick pan (should not be too hot)

Apply enough batter on pan and remove the excess

Turn the pan round till the wrapper is firm
Remove and use for your samosa, and spring rolls

CC : TRESH CAKES

Egg Roll recipe

Ingredients
- 4 cups of all-purpose flour
- 1/2 cup of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 3 tablespoons of margarine or butter
- 4 large eggs (boiled)
- 1 raw egg (for binding)
- 1/2 cup of milk
- Vegetable oil (for frying)

Procedure

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Mix well.

Add the margarine (or butter) to the dry mixture. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.

Pour in the milk and add the raw egg. Mix until a dough forms. If the dough is too sticky, add a bit more flour until it's manageable.

Divide the dough into equal portions, depending on the size of your eggs. Roll each portion into a ball and flatten slightly with your hand.

Place a boiled egg in the center of each flattened dough piece. Carefully wrap the dough around the egg, ensuring it's completely sealed.

In a deep pan, heat the vegetable oil over medium heat until hot. You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the top, it's ready.

Carefully place the wrapped eggs into the hot oil. Fry in batches, turning occasionally, until they are golden brown and cooked through.

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool slightly before serving.

Enjoy your homemade Nigerian Egg Rolls! They make a perfect snack or breakfast treat.

Cc ; Tresh cake

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Nigerian Fish Roll Recipe

Ingredients:
For the Dough:

400g plain flour
100g margarine or butter
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 egg
½ cup water (or enough to form a non-stretchy dough)

For the Filling:

1 or 2 fresh mackerel fish (or canned tuna/mackerel)
1 small onion, sliced
1 grated carrot (optional)
Salt to taste
Cayenne pepper to taste
Cooking oil for frying

Instructions:
Prepare the Fish Filling:
If using fresh mackerel, boil it with water, salt, and seasoning until cooked.

Allow it to cool, then debone and mash the fish. If using canned fish, simply mash it.
In a pan, heat some oil and sauté the onions until translucent. Add the grated carrot (if using) and stir.

Add the mashed fish, salt, and cayenne pepper. Stir well and set aside to cool.

Make the Dough:
In a large bowl, mix the flour, baking powder, salt, and sugar. Add the margarine or butter and mix until the mixture resembles breadcrumbs.

Add the egg and mix well. Gradually add water and knead until you get a smooth, non-stretchy dough. Let it rest for about 5 minutes.

Assemble the Rolls:
Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into rectangles.
Place a spoonful of the fish filling at one end of each rectangle. Roll the dough over the filling and seal the edges with a little water.
Fry the Rolls:

Heat oil in a deep pan. Fry the rolls in hot oil until golden brown. Drain on paper towels to remove excess oil.
Enjoy your crispy and tasty Nigerian Fish Rolls! 🐟🥖



Cc.TRESH CAKES

Scotch Eggs Recipe
Ingredients:
4 large eggs
300 grams sausage (skinned)
1 teaspoon black pepper
1 teaspoon thyme (chopped)
100 grams plain flour (seasoned, plus extra for dusting)
100 grams dried breadcrumbs
oil (for frying)

Instructions:
Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 4-5 minutes for soft-boiled or 7-8 minutes for hard-boiled. Transfer to a bowl of ice water to cool, then peel.

In a bowl, mix the sausage meat, crushed pepper, thyme, and parsley until well combined.

Divide the sausage mixture into 4 portions. Flatten each portion into a patty and wrap it around a peeled egg, ensuring it is completely covered.

Roll each sausage-wrapped egg in seasoned flour, dip in beaten egg, and coat with breadcrumbs.

Heat oil in a deep fryer or large saucepan to 350°F (175°C). Fry the eggs in batches for 5-6 minutes until golden brown and crispy.
Drain on paper towels.
Serve:
Enjoy your homemade Scotch eggs!

Credit:TRESH CAKES